Start mixer with just water in it.Slowly add 3/4 of this mix of everythingAdd olive oil.. mine is in a squirt bottle, so I just squirt for about 3-4 secs, which I think is about 1.5 TBS of oil, maybe a little more.Slowly add the rest of the "mix"Set timer for 10 mins and leave on speed 1Sometimes around 9 mins I add just a pinch more of flour if it seems sticky

Take out dough ball to cutting board and split into 2 balls.I hand knead each one for about 1 minute just to get the ball nice and tightPut in pan/bowl for at least 12 hours in the frig.. I prefer 24-36 hours for taste/feelI usually take the dough out 30-60mins before I make the actual pie

This one was baked on my grill, on my Satillo tiles that I custom cut to make a 19" x 19" surface.About 650 deg for 6 mins or so, I may have turned it and thrown in back in for 1 more min, I can't remember

Anyways, I make about 2 of these a week, sometimes more. I used to have a gas oven that I modified to go up to 1100 deg. That made some great pies. My Wife made me throw it out when we were finished remodeling out kitchen.. Man I miss that oven. So I am going to build my own gas powered outdoor oven out of firebrick this summer. I will definitely document that process. For now I connected my outside Vermont Castings grill to my natural gas. I only have to preheat for 15-20 mins before I put the pie on. I can easily get this thing to 800+, but, the pies seem to cook good on it anywhere from 550-700 deg.

At the very end are pics of a twist style french bread I made using a "starter". I believe it was a recipe from the King Arthur site.

Pretty close. Maybe a pinch more salt (11g), and I would say the oil is around 1.5-2 TBS.I forgot to add that after I put the sauce on the stretched dough, I grind sea salt on the pie, about 7-9 grinds on my grinder.. that gives it a little more taste in my opinion. So the total salt content is a little higher overall.

I decided I would try to add the onion and garlic powder for a little flavor.I made a pie one night with it in, then the next without.. I didn't tell anyone what I was doing... 3 of 3 unsuspecting people said the first night's crust tasted better (the one with garlic and onion powder). So, I usually put it in now... I think is adds just a very subtle flavor.I made another one last night, I got pics of that one I will put up later today.

One thing I noticed is that I am turning the temp down a bit, 600-620deg, and cooking 6-7 mins, no bottom charring.I don't know what it is, but my indoor modified oven that went to 1100 had the "magic" touch... at around 900-1000, 3 mins and the pizza was absolutely perfect... real nice slight char on the bottom, just enough to give it a little taste.. it's harder to gauge on the grill, i have charred the bottom of a few a little too much, just by leaving them on an extra 30 seconds or so... using that thing takes a mix of science and lots of "feel" to get them just right. I can't complain though, I never thought I would be able to make pizza's this good. We haven't ordered a pizza from a shop in over 3 years.. We only stopped to get a slice if we are walking around in downtown orlando or something... Good thing I am usually in the mood to make pizza or dough, or we would be in trouble...

Because the dough calculating tools do not include onion powder and garlic powder as ingredients, one has to devise the baker's percent format the old fashioned way, using pencil and paper and a calculator. Using this approach, the baker's percents are as follows:

What is missing from abilak is the size of the pizza he made using a single dough ball. That would allow us to determine the thickness factor for his skins, and allow one to make a dough batch size for any size of pizza. This calculation is fairly straightforward but it also has to be done manually.

Pete, with that formula I make 16" pizza's on a screen.. so they are pretty much exactly 16" -- They are definitely on the thinner side, but not the thinnest I have made. This seems to be a good all-around formula for me.. I can load it with sauce and tons of cheese, and it still gets crispy on the bottom, or I can put on a regular amount and it still comes out good.

Pete, with that formula I make 16" pizza's on a screen.. so they are pretty much exactly 16" --

abilak,

For a 16" skin using 14.68 ounces of dough, the corresponding thickness factor is 14.68/(3.14159 x 8 x 8) = 14.68/201.06176 = 0.0730123. So, if someone wants to make, say, a 14" pizza, the amount of dough needed would be 3.14159 x 7 x 7 x 0.0730123 = 11.23936 ounces, or 11.2396 x 28.35 = 318.64 g. To determine the amount of flour for that size dough ball, we divide 11.23936 by 1.6624999 (this is the total percents figure divided by 100), which is 11.23936/1.6624999 = 6.7605 ounces of flour, or 191.66 g. To determine the amounts for the rest of the ingredients, the weight of flour, 6.7605 ounces, is multiplied by each of the baker's percents for the other ingredients. In this case, the water is 3.91 oz. (110.8 g.), the IDY is 0.041 oz. (1.15 g.) (a little over 1/3 t.), the sea salt is 0.15 oz. (4.22 g.) (a bit over 3/4 t.), the onion powder is 0.05 oz. (1.53 g.) (a bit over 1/2 t.), the garlic powder is 0.05 oz. (1.53 g.) (a bit over 1/2 t.), and the olive oil is 0.27 oz. (7.76 g.) (a bit less than 1 3/4 t.). All of the above was done using a calculator and conversion data. That exercise is a time consuming one with a high risk of making simple mathematical errors.

Phillip (Flagpull) perhaps has the better way to proceed and that is to ignore the garlic powder and onion powder and use one of the dough calculating tools, especially since the garlic and onion powders weigh very little and aren't going to affect the total dough ball weight in any material manner. Doing this with the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html for the 14" example gives us the following:

To the above, I would just add a little more than a half teaspoon each of garlic powder and onion powder. For those who are interested, especially if other pizza sizes are used for purposes of the expanded dough calculating tool, one teaspoon of each of those powders weighs 0.09406323 oz. (based on 1 T. = 8 g.)

Peter, to be honest... that's how I started.. with the dough calculator.. then I just slowly modified the ratios until I got the dough that worked best for me. I can toss this stuff, stretch the crap out of it, leave it thicker, get it real thin, and it doesn't tear. The only variable is the pinch or two of flour I throw in at the end, about 7-8 mins into the mixing process.. it's just a "feel" thing. But yeah, but I started without using the powders, then slowly incorporated them, and made some adjustments. Maybe next time I make dough I'll weigh those small amounts of flour I add at the end, for a true total weight of the flour. And I am sure I can weigh the oil too, to get this thing right on for people that are interested in making this same dough.I'll see if I can get those pics of that other pie up later when I get home from work.. I got a bad memory sometimes,

I can toss this stuff, stretch the crap out of it, leave it thicker, get it real thin, and it doesn't tear.

abilak,

I think the positive attributes of your dough come from the combination of low hydration for the type of flour used and olive oil in fairly large amount. Many professionals use a hydration like yours (around 57-59%) for high gluten flours because it is easier for the workers on the line to make skins out of the dough at that lower hydration. The All Trumps high-gluten flour has a rated absorption value of around 63%, but at that value the dough can become quite extensible and difficult to work with, especially if the workers are inexperienced, which they usually are almost by definition because they tend to be hourly workers like high school and college kids who come and go almost without warning and before they develop the skills needed to work with high hydrations doughs. The 4+% oil in your case helps create a more "plastic" dough because of the way that the oil coats the gluten strands.

Here are the pics of the other pie I made with the same batch of doughSan Marzano Tomatoes, whole, crushed then lightly boat-motored with a tiny bit of sugar, salt, and oreganoA little dried basil on thatRicotta cheese then part-skim mozz, then a little provoloneHalf a white onionThen pepperoni with half fresh habanero on half the pie (my Wife is nuts, but she eats it)This one was 620deg for 6 mins, then I checked the bottom, turned it, and put it in for 1 more min.16", tasty.

Nice man, pizza looks great!How did you like the feel of the dough.. stretching wise? did you throw a pinch or two more of flour at the end of the mixing process? i feel this helps to make it a little bit "tougher" after the rise, which prevents tearing.Was that the sargento 50/50 mozz/prov blend? if so, I have been using that lately and I really like it.once again, tasty lookin pizza!!

Probably mentioned somewhere but whats the thickness factor on this dough so I can go for multiple 12's I will let you know how it holds up in the WFO with like 25% caputo 00 in the spring.Flag ,whats the sauce on your pizza, Looks like a thik puree type? nice and stiff looking.thanksJC